Date Nut Stuffed Baked Apples

  • Author: Dana Gerard
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
Date Nut Stuffed Baked Apples #diginwithdana #recipe

Vary with different nuts, fruits and juices for delicious, nutricious baked apples any time of year.


  • 1/2 cup pecans, chopped (sub almonds or walnuts)
  • 1/2 cup Medjool dates, pitted and finely chopped ( sub dried apricots, plums or raisins)
  • zest and juice of two oranges (sub 2 tablespoons OJ concentrate or 4 oz orange juice)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 6 baking apples (Braeburn, Granny Smith, Jonagold or Gala)
  • 2 tablespoons butter or vegan butter, chopped (optional)
  • apple juice or cider for baking (at least 12 oz or more)


  1. Preheat oven to 350°F and set aside a deep baking pan or pie plate.
  2. In a large bowl mix together nuts, dates, orange zest and juice, cinnamon and salt.  (If needed, add sweetener like honey, agave or stevia to suit.)
  3. Wash and core apples; leaving a half inch of apple on the bottom to hold in filling. Cut one inch off tops, stuff apples with mixture and dot with butter (optional). 
  4. Place apples in pan and add apple juice. Cover with foil and bake 40-60 minutes, until apples are fork tender but not falling apart. Large apples may need up to 80 minutes.
  5. Serve warm or at room temperature, with extra apple juices from the pan.
  6. Baked apples taste even better on day two. When cool, wrap and refrigerate leftovers up to a week.


Adapted from Baked Apples with Dates and Pecans from The Cancer Fighting Cookbook by Rebecca Katz